Photo: Sorin Gheorghita
Roasted Butternut Squash Ottolenghi
7 ingredients
15 min + 30 min
4
openrecipes
Ottolenghi does it again with this beautiful, healthy, make-ahead vegetable dish that is perfect for the holidays or anytime of the year.
Estimated Nutrition (whole recipe, rough)
298
Calories
6g
Protein
28g
Fat
8g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Butternut Squash
- 4 Tablespoons Olive Oil
- 1-½ Tablespoon Pumpkin Seeds
- 1-½ Tablespoon Sunflower Seeds
- 3 Tablespoons Sliced Almonds
- 10 Basil Leaves
- ½ cups Salt And Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes